Colorful Grilled Vegetables
A light and refreshing side dish that can be paired with just about any main course.
Prep: 20 Minutes
Total: 40 Minutes
Serves: 6-8
Dairy-free, Gluten-Free, Vegetarian, Vegan.
This recipe has been adapted from the website of Eating Well.
Ingredients
- 1/2 cup chopped fresh flat-leaf parsley
- 1/3 cup chopped fresh mint leaves
- 1 1/2 tablespoons lemon juice
- 1 teaspoon minced garlic
- 1/2 teaspoon crushed red pepper
- 6 tablespoons extra-virgin olive oil, plus 1/4 cup, divided
- 1 teaspoon salt, divided
- 3/4 teaspoon ground pepper, divided
- 2 red bell peppers stemmed, seeded and quartered lengthwise
- 2 zucchini, halved lengthwise
- 2 summer squash, halved lengthwise
- 1 red onion, cut crosswise into 1/2-inch slices
- 1 medium eggplant, cut crosswise into 1/2-inch slices
- 1 pound asparagus, trimmed
Directions
Preheat grill to medium-high (400-450°F).
Step 2:
Combine parsley, mint, lemon juice, garlic, crushed red pepper, 6 tablespoons oil and 1/4 teaspoon each salt and pepper in a medium bowl.- Step 3:
Brush bell peppers, zucchini, squash, onion, eggplant and asparagus with the remaining 1/4 cup oil; sprinkle with the remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Oil the grill rack (see Tip). Place the peppers, zucchini, squash, onion and eggplant on the oiled rack; grill, covered, until the vegetables are tender but still hold their shape, 3 to 5 minutes per side, adding the asparagus halfway through. Grill the asparagus until tender and grill marks appear, 2 to 3 minutes on each side. Transfer the grilled vegetables to a serving platter. Serve with the parsley-mint sauce.
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